Rinse 1 cup of quinoa under cold running water for 2 minutes. Combine with 2 cups of water and a pinch of salt in a pot. Bring to a boil, then lower to a simmer. Cook for 15 minutes, let sit for 5 minutes, then fluff and cool.

Preheat the oven to 400°F (200°C). Drain and rinse the chickpeas, pat dry, and toss with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until crispy, shaking halfway.

In a medium bowl, whisk together lemon juice, 1/2 cup of sour cream, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and chopped parsley. Season with salt and pepper to taste.

While the quinoa cools and chickpeas roast, chop the red bell pepper and scallions, and wash and slice the kale into bite-sized pieces.

Prepare pomegranate seeds by cutting the fruit in half and tapping with a wooden spoon to release the seeds into a bowl.

In a large mixing bowl, combine the cooled quinoa, roasted chickpeas, kale, red pepper, pomegranate seeds, scallions, and feta. Drizzle with dressing and toss gently.